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June 2014, Page 2

grain-free vanilla bean strawberry shortcake with lemon curd whipped cream {strawberry shortcake recipe}

it’s summer. that can only mean sunshine and rainy afternoons and beach days and,


of course,

strawberry. shortcake.


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as our family works gently toward cleaner eating, i’m always experimenting with new ingredients.  when i saw cashew flour at trader joe’s, i knew it was an easy way to do that. Driscoll’s offered up coupons to make my strawberry dreams come true, and we were off on a “find a new magical shortcake recipe” adventure.

recipe.  success.


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i wanted a tart, bright feel to counter the rich, buttery shortbread, so we added lemon curd, cream cheese, and Greek yogurt to the whipped cream.  aside from letting them sit to macerate a bit (you can add some honey or raw sugar if you like, but i didn’t need it with strawberries this fresh and juicy), the berries are left to their sweet natural selves.


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print this.  make it.  even if you’re not gluten-free or grain-free or any of those.  it’s a beautiful dessert all on its own accord.


Grain-Free Vanilla Bean Strawberry Shortcake with Lemon Curd Whipped Cream


  • For shortcake:
  • 3/4 cup salted butter
  • 1/3 cup honey
  • 4 cup cashew flour (available in 1 pound bags at Trader Joe's)
  • 1/2 vanilla bean, split and scraped of seeds
  • For Whipped Cream:
  • 4 ounces cream cheese, softened
  • 1 tablespoon honey
  • 1/4 cup lemon curd
  • 1/2 vanilla bean, scraped from the pod
  • 1 cup Greek yogurt
  • 1/2 cup heavy cream
  • 2 pints fresh Dole strawberries
  • additional lemon curd, for serving


  1. Slice strawberries and set aside, saving 4 whole strawberries for garnish.
  2. For Shortcake:
  3. Preheat oven to 325 degrees farenheit.
  4. Melt butter and honey, 30 seconds at a time, in microwave.
  5. Stir in vanilla bean and cashew flour (finely ground cashews) until completely blended.
  6. Pour into a well-greased 8-inch round cake pan (we use coconut oil spray).
  7. Bake at 325 degrees for 12-18 minutes, checking every few minutes after 10.
  8. Remove from oven when golden brown (nut flours burn easily).
  9. Place on a cooling rack and allow to cool for 30 minutes.
  10. Slice into 8 wedges.
  11. For whipped cream:
  12. Place cream cheese, honey, lemon curd, and vanilla bean in the bowl of a stand mixer.
  13. Beat ingredients until combined, and no lumps remain in cream cheese.
  14. Add Greek yogurt and continue beating until blended.
  15. Add heavy cream and beat until peaks begin to form.
  16. Place in refrigerator for 20 minutes to chill.
  17. To serve:
  18. Place a wedge of shortbread on plate.
  19. Smear with 1 teaspoon lemon curd and 2 tablespoons fresh sliced strawberries.
  20. Top with piped or heaped whipped cream and half a fresh strawberry to garnish.
  21. Serves 8.


what do you think?  i’d love to hear your results!

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summer ceviche {mexican cooked ceviche recipe}

do you know what made me giggle? this cooked ceviche recipe, on the allrecipes mexico site, translated with comments to say, “for those afraid of raw fish.” i’m no scaredy-cat; i love some raw sushi. however, i’ll be honest when i say that the fresh cod i bought smelled very fishy the next morning when i pulled it out. i soaked it in lemon and salted water for a bit, but i was still glad for the “cooking” phase to pull out the last bits of fishy-ness.

cod ceviche

don’t be afraid to add the two peppers – i think they make this dish sing!

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my favorite ceviche ever was at a little roadside stand in costa rica when we flew there for the week for a wedding. my hubby was the pastor-officiant for a couple we loved dearly, and the trip was romantic for us, too.  one day, we ventured off from the wedding party and went exploring on our own, ending up at this little shack overlooking cliffside cottages and distant islands.  i can still smell the salt air and picture the wrinkled old man, casting his net into the glassy water, and then cutting up the fish he caught right outside the stand where the cook was whipping up local delicacies.  while my hubby felt safer (and yet still adventurous) with the flaky fish tacos, i nearly melted when i sampled my first bite of tangy, bright, and peppery scallops, shrimp, and white fish “cooked” in the marinade that boasted citrus, onions, peppers… oh man, my mouth is watering…


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now don’t you want some?  (or like me, do you just want to head to costa rica?!  🙂

well, i say, eat it outside, with bare feet, soaking in the summer heat.  maybe with some white sangria, but definitely with someone you love.  here’s the recipe for you!


Summer Ceviche Recipe {Mexican Cooked Ceviche}


  • 1 large onion, finely chopped
  • 2 serrano peppers, ribs and seeds removed, finely minced
  • 1 teaspoon oregano
  • 1/4 cup fresh lemon juice
  • 2 pounds fresh white fish (we used Cod)
  • 6 carrots, peeled and grated
  • salt and pepper to taste
  • avocado, peeled and cut into small cubes (optional)


  1. Place onions and peppers in a medium sized bowl.
  2. Season with salt and pepper, add the oregano, and pour lemon juice over mixture.
  3. Let stand for ten minutes.
  4. Bring enough salted water to cover fish to a rolling boil in a medium saucepan and place fish into water.
  5. Remove fish from pot and place in a strainer; allow to drain and cool for five minutes.
  6. Shred the fish with a fork and place in bowl with onion mix.
  7. Add grated carrot, reserving a few pieces to garnish.
  8. Toss mixture and allow to stand for 10-30 minutes in refrigerator.
  9. If desired, serve over a salad and top with cut avocado.


summer ceviche recipe


do you love ceviche?  have a killer uncooked recipe for me?  i’d love for you to share in the comments, and if you make this recipe, let me know!  (and if you’re feeling adventurous, click over to allrecipes mexico and try your hand at some translating!)


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